New from the archives: three fresh posts (Recipes: albornia de chayote, mushroom barley soup, sweet couscous with pistachios)
Since early summer, I've been wandering through the archives, making a few dishes each month from the first two years of The Perfect Pantry, in the days before I photographed the food I cooked.
I'm really having fun cooking some of my favorite dishes again, with some of my favorite pantry ingredients, and while I'm back in the archives, I'm also updating the recipes and links.
For lunch for a crowd, try this mushroom barley soup. Barley keeps in the pantry for a long time, and this healthy and hearty soup can be made far ahead and frozen.
When you don't have time to cook far ahead, instant couscous always comes to the rescue. In this sweet couscous with pistachios (or not with pistachios, as you can see in the photograph), warm spices and tart dried fruits combine with crunchy nuts for a side dish that isn't really sweet at all. And you probably have all of the ingredients in your pantry already.
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